Barley and Rye Bread

I forgot adding salt to the dough of this bread, haha. This was until the dough doubled so quickly during 1st fermentation, I suddenly remembered it! So I kneaded the salt into the dough immediately, and that was the time I really understood how the salt could increase the dough elasticity.

The dough without salt at the beginning was lack of gluten. I thought it was because of the rye and barley flour. However the gluten was much improved after I added the salt. Anyway, I let the dough rest for its final hour of fermentation. I’m not sure how this has affected my bread.

As Dan has suggested in the recipe, I toasted the barley flour before preparing the dough. I really love the nutty smell of it. Mmmmm :) Also a banneton is necessary for holding the dough in its final fermentation, as its strength is not as strong with the rye and barley flour in it. I could see “cracks” on the seam side after its final fermentation.

This is another tasty bread. I agree that the rye and barley have served as friendly background flavors. I also like the mild sourness. It started my week perfectly. :)

Recipe from: The Hand Made Loaf by Dan Lepard

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3 Comments

  1. I have never eat Barley and Rye Bread, but i think its very very crispy.
    Thanks

    Reply
  1. L’hebdo du pain // Weekly Bread (n°5, 13 septembre 2010) – VOTRE PAIN

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